Thursday, September 18, 2008

Baked Pork Chops with Rice (Classic Chinese Cuisine)


This Baked Pork Chops with Fried Rice(焗豬扒飯) is a classic Cantonese cuisine that I started to eat when I was a little kid. Even though my lovely daughter has adapted to Western foods, she loves this dish very much. Whenever we go into any Chinese café, she would definitely order this dish. She’d never miss it at any time. If you’ve tried this dish before, I think you would share the same feeling that this classic Chinese cuisine is very tempting. The special part of this dish is the fried rice with the baked loin chops and melted cheese on top. When it comes out from the oven, both the flavor and color of the dish are very attractive.

This time I added some fresh mushrooms that most Hong Kong restaurants seldom use because fresh mushrooms are very expensive in Hong Kong.

Baked Pork Chops with Rice焗豬扒飯

Ingredients:
  • 3 pork loin chops
  • 1/2 onion
  • 1/4 green capsicum, chopped
  • 1/4 red capsicum, chopped
  • 2 tomatoes, deseeded and cut into small cubes
  • 5 fresh mushrooms cut into small pieces
  • 2 eggs, beaten
  • 1/2 teaspoon crushed garlic
  • 2 bowls cooked rice
  • dash of Mozzarella cheese (or Parmesan, Cheddar), to taste
  • 2 Tbsp plain flour
Marinade:
  • 1 Tbsp light soy sauce
  • 1/2 teaspoon sugar
  • 1 teaspoon corn flour
  • 2 teaspoons Shaoxing wine
  • 1 teaspoon freshly grated ginger juice
  • Dash of sesame oil
  • Pinch of ground black pepper
Seasoning:
  • 1/2 teaspoon crushed garlic
  • 2 Tbsp tomato paste
  • 3/4 cup chicken broth
  • 1 Tbsp plain flour
  • Pinch of salt and sugar

Baked Pork Chops with Rice Procedures焗豬扒飯製作圖

Method:
  1. Preheat oven to 220C.
  2. Rinse and wipe dry pork chops. Use the back of a chopper to tenderize them. Mix well with marinade and leave for 30 minutes. Separate a small part of whisked eggs for dipping pork chops and leave the rest for frying rice. After dipping the pork chops thoroughly in beaten eggs, pat lightly with plain flour removing excess flour. Put pork chops in a frying pan over high heat until both sides are brown. Set aside.
  3. Add 2 tablespoons of cooking oil to sauté onion until aromatic, add minced garlic. Toss in mushrooms and leave them to cook until dry. Add green, red capsicum and tomatoes, liberally sprinkle salt. Stir well until all ingredients tenderized. Set aside.
  4. Add oil in frying pan, pour in the rest beaten eggs. When the eggs cooked half through, toss in white rice, stir well. (See details of how to fry yummy rice.) Stir in 2/3 cooked vegetables, arrange in a ceramic tray (oven proof).
  5. Heat up the pan again, sauté minced garlic over medium low heat. Add tomato paste, chicken broth. Gradually add plain flour to thicken the sauce, sprinkling salt and sugar to your taste. Toss in pork chops and the rest of vegetables. Place sauce mixture over fried rice. Bake in the oven at 220C for about 15 to 20 minutes, or until cheese turns golden.

21 comments :

  1. This looks like no Asian dish I have ever eaten or seen in a restaurant...but it looks so delicious, I'm going to try it.

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  2. To FOODalogue:
    This dish is very common in Hong Kong that has adapted some Western cooking methods in it. It's very delicious!

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  3. this is my younger daughter's must order, whenever we go to a HK type cafe. will attempt to make it for her this weekend. hopefully it will turn out.

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  4. To skinnymum,
    That's great. Your younger daughter would be very happy then.

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  5. Christine,

    I tried this out last week. Didn't look as good as yours, and taste great! My younger daughter was dancing around the oven while it is being baked, so amused that her fav food can be made at home!

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  6. To skinnymum,
    I'm glad to hear this news.
    Your younger daughter is soooooo cute~
    When we see our kids expecting and eating what we cook for them, it's a BIG reward indeed!

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  7. Hi Christine, fellow Hong Kong Brisbanite! (I assume..)
    I used your recipe to modify my other not as successful recipe for my dinner tonight, it was quite very nice... :)

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  8. To Bonnie:
    Yeah, your guess is right.
    Do you come from Hong Kong as well?

    Hope you'd have another successful trial next time. Good luck.

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  9. I cooked this recipe for dinner tonight and it was delicious. I was a bit iffy about putting cheese on but it really made the meal. I used an equal amount of tasty and mozzarella and dusted it with Parmesan. Next time i am going to try the meal with diced pork instead and put in some diced bacon and panchetta.

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  10. To Anonymous,
    I found the fried rice baked with Mozzarella and Parmesan on top is the star of this dish.
    Pretty good idea of trying diced pork and diced bacon. Hmm...I'd like to try as well.

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  11. Hi Christine! I just made this tonight with 4 pork chops and it was great!!! Very flavorful but I just wished there was more sauce. I also used ketchup instead of the tomato paste since that's all I had at home! Thanks for sharing this recipe!

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  12. Just found this pork chop recipe on your site as well...I used to LOVE this growing up in HK. Oh, I'm going to have to make this soon...

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  13. Hiya, I had baked rice in Gaungzhou, China (formally known in the west as Canton)which looks very similar tot his recipe, and have been hunting for one to make at home since, so thanks very much for putting this up ;-)

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  14. i just made this the other day! this was one of my favorite hk cafe dishes too! Go fellow hong-kongers!

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  15. Hi Christine, I am going to make this tonight, wanted to make for a long time and finally today : ) Miss the ones in HK Cha Chan Teen. Quick a lot of work but sure it's worth it.

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  16. To Janet,
    You'll like it. I also miss those ones in HK.

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  17. Christine, thanks for the recipe. This is a favourite at many cha chan tengs that I go to and now I can make it at home!

    I added canned (evaporated) milk to the sauce mix and found that more to my liking and a bit more like the places around here.

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  18. this is the best thing on the menu in fairwood (dai ga lok) in HK! I always only order this there! must try this at home!

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  19. This was one of my favourite dish when I was growing up! And I remember ordering it almost every time I went to 'Dai Ga Lok' as well! Got to try it sometime soon!! Thx for posting this! :)

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  20. A chef I knew in HK said the secret to the sauce is to add some cream or condensed milk. This will neutralize the acidic flavor of the tomato sauce. I also find that mixing golden mushroom soup and tomato sauce works pretty well too.

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  21. My family loved this dish each time we went to Cafe de Coral and Fairwood when we lived in HK. Look forward to trying this version.

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